My Ballerina Baby trained 5 summers in New York City with the Joffrey Ballet and the American Ballet Theatre. What great summers we had together!
Right around the corner from the apartment we rented every summer for her training was the Chelsea Market. Chelsea Market is an old warehouse full of the most amazing eateries you could ever imagine. Anything you want is in that warehouse. It is also the office space of Food Network, so you KNOW I loved it! We probably ate dinner there three times a week after she finished her daily classes. One of our favorite items to purchase for our walk back to our little apartment was a brownie from Fat Witch Bakery. Those dang things were addictive. We couldn’t get enough of them. A few years back, Fat Witch came out with a cookbook full of all their delicious brownies and bars. Sir Streusel is a brownie addict. After his love of fruit pies, cobblers, crisps, and cookies, the man loves a good brownie. Valentine’s Day is right around the corner. What better way to love on your sweetheart than with a heart shaped brownie. I used these silicone pans. You could always bake these in a 9×9 pan and cut your heart out with a cookie cutter.
Enjoy these with your Valentine. Top them with special sprinkles. Sprinkles make everything happy! This recipe will become your ‘go to’ brownie recipe. They are so moist and chocolaty that they really do not need to be iced. I just wanted to play with my sprinkles and needed the icing to make them stick!
Jody and Edna
- 14 tablespoons of unsalted butter
- 1 1/2 cups plus 2 tablespoons Bittersweet chocolate chips, or Semi Sweet chips.
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons all purpose flour
- pinch of salt
- **optional: 1 cup chopped nuts
- Preheat oven to 350 degrees.
- Grease and flour a 9 x 9 baking pan, tapping out excess flour. (Or use Baker's Joy)
- Melt the butter and chocolate in a saucepan over low heat, stirring occasionally. Set aside.
- Cream the sugar, eggs, and vanilla together.
- Add the cooled chocolate mixture and mix until well combined.
- Sift flour and salt together and mix gently into chocolate mixture.
- **Stir in nuts at this point if adding them
- Spread batter evenly in the prepared baking pan and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from over and let cool 45 minutes to one hour before cutting.